Malaysian
Asam Laksa
A tangy Penang-style laksa with flaked mackerel, tamarind, torch ginger, and daun kesum in a fragrant fish broth. It is served over thick rice noodles with crisp pineapple, cucumber, herbs, and a spoonful of hae ko.
Watch it madeKelly Home Chef · 4:54
Ingredients
- Fresh mackerel, cleaned2 small fish, about 450g
- Water1.2 litres
- Tamarind pulp3 tbsp
- Warm water for tamarind1/2 cup
- Asam gelugur slices2 pieces
- Dried chillies, soaked and drained6
- Fresh red chillies2
- Shallots6 small
- Garlic2 cloves
- Belacan, toasted1 tsp
- Lemongrass, tender part sliced1 stalk
- Galangal, sliced1 cm piece
- Fresh turmeric or turmeric powder1 cm piece or 1/4 tsp
- Torch ginger bud, finely sliced1/2 bud
- Daun kesum Vietnamese coriander1 small handful
- Sugar1 tsp
- Saltto taste
- Thick laksa rice noodles, cooked300g
- Cucumber, julienned1/2 small
- Pineapple, thinly sliced1/2 cup
- Red onion, thinly sliced1/2 small
- Mint leaves1 small handful
- Lettuce, finely shredded1 cup
- Red chilli, sliced1
- Hae ko sweet prawn paste2 tsp
Method
- Mix the tamarind pulp with 1/2 cup warm water, squeeze well, then strain and reserve the tamarind juice.
- Place the mackerel and 1.2 litres water in a pot, bring to a gentle boil, and simmer for 10 to 12 minutes until the fish is just cooked.
- Lift out the fish, strain and keep the cooking liquid, then remove the bones and flake the flesh by hand.
- Blend the soaked dried chillies, fresh chillies, shallots, garlic, toasted belacan, lemongrass, galangal, and turmeric into a fine spice paste with a little fish stock if needed.
- Return the strained fish stock to the pot and add the spice paste, tamarind juice, asam gelugur, half the torch ginger, and the daun kesum.
- Simmer the broth for 20 minutes, stirring occasionally, until aromatic and slightly reduced.
- Add the flaked fish to the broth and simmer for another 10 minutes so the fish enriches the soup.
- Season with sugar and salt, adjusting with more tamarind juice or water if needed for a sour, savoury, lightly spicy balance.
- Divide the cooked thick rice noodles between two bowls.
- Ladle the hot fish broth generously over the noodles.
- Top with cucumber, pineapple, red onion, mint leaves, shredded lettuce, sliced chilli, the remaining torch ginger, and 1 teaspoon hae ko per bowl.
Common questions
Can I substitute mackerel with another fish in Asam Laksa?
Yes. Sardines, herring, or tuna work if mackerel isn’t available. Choose oily fish for a richer broth and avoid very delicate white fish, which can break apart and taste thin in the finished soup.
How long should I simmer the fish and broth without overcooking it?
Simmer the fish gently for 10 to 12 minutes, just until cooked. After flaking, add it back and simmer another 10 minutes. Keep the broth at a low simmer so the fish stays tender and the soup doesn’t turn cloudy.
What are the most common mistakes when making Asam Laksa?
The biggest mistakes are boiling the fish too hard, under-toasting the belacan, and using too little tamarind or asam gelugur. Also avoid overblending the spice paste into a watery sludge; it should be fine but still aromatic.
How should I store leftover Asam Laksa, and can I freeze it?
Store the broth and fish together in an airtight container in the fridge for up to 3 days. Freeze only the broth if possible for up to 2 months; fish can become dry and crumbly after freezing and reheating.
What is the best way to serve Asam Laksa?
Serve it piping hot with rice noodles, sliced torch ginger, cucumber, onion, pineapple, mint or daun kesum, and a spoonful of thick sweet shrimp paste if you like. Add garnishes just before serving for the freshest flavor and texture.